Baked Potato Soup

My only complaint about this soup is that we only had enough left over for 3 people to have it for lunch the next day.  It was so good, next time I’ll make a bigger batch.

I accidentally altered it a tiny bit from the recipe.  I didn’t even realize that I’d made the mistake until I woke up at 1am and remembered that I hadn’t put the sour cream into the soup.  Honestly, the soup was so good without it, I doubt I’ll ever add sour cream.  (Am I the only one who wakes up in the middle of the night thinking about stupid things like sour cream in soup?)

Here’s what you’ll need:

• 4 baking potatoes
• bacon, cooked and crumbled – about 12 slices or 1/2 cup
• 4 green onions, chopped
• 2/3 cup butter
• 2/3 cup flour
• 6 cups milk (didn’t make it in the picture)
• 1 cup cheddar cheese
• salt & pepper

Bake the potatoes until tender.  Cool them and then split them in half and scoop out the pulp.  I froze the potato skin shells.  I’m going to try to make stuffed potato skins at some point.  I’ll let you know how that works out.

In a large pot, melt the butter.  Stir in the flour and cook for a minute.  Gradually add the milk.  Cook over medium heat until it’s bubbly.  Don’t let it boil and stir it often.  Add the potato pulp, cheese, bacon, green onions, and salt & pepper to taste.

Heat the soup, but don’t let it boil.  You may need to add a bit more milk if it seems to thick.  Serve it with extra cheese and bacon.

Tagged as: bacon, cheddar, green onions, milk, potatoes